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Zurek – Sour Flour Soup

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Zurek – Sour Flour Soup

The perfect zurek – sour flour soup recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Onion
  • 1 Pc. Leek
  • 0,5 Pc. Celery root
  • 2 Pc. Carrots
  • 200 g Rye meal
  • 3 Pc. Clove of garlic
  • 1 l Water
  • 100 g Bread crust
  • 3 Pc. Chicken wings
  • 500 g Polish white sausage
  • 5 Pc. Eggs
  • 2 tbsp Marjoram
  • 3 tbsp Parsley
  • Salt
  • Pepper
  • Vegeta spice
  1. Mix the rye meal with water, garlic cloves and bread in a sealable container for 4–5 days and set aside. Shake once a day.
  2. Bring the water with the chicken wings to a boil at a low temperature. Peel and roughly chop the onion, leek, celery bulb and carrots. Bring to the boil with a little Vegeta and salt until a nice vegetable broth forms. As soon as the vegetables are cooked through, use a sieve to remove all of the contents from the soup.
  3. Put the white sausage in the boiling vegetable stock and simmer on a low temperature for about 30 minutes. Then separate the white sausage and cut into small pieces.
  4. Add fermented rye meal to the soup and bring to the boil. Season to taste with salt, pepper and Vegeta. Add the parsley and marjoram and the pieces of white sausage to the soup again.
  5. Hard-boil eggs separately, cut into quarters and add 2 quarters per serving when serving.
Dinner
European
zurek – sour flour soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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